NUTELLA AND BANANA CRÊpes

Makes 18.

• 1 c. all-purpose flour

• 1 tbsp. sugar

• 11/2 c. skim milk

• 2 eggs

• 1 tbsp. butter, divided

• Nutella and thin banana slices

• Strawberries and whipped cream, optional

Directions

In a mixing bowl, combine the flour, sugar, milk and eggs; mix well.

In an 8-inch nonstick skillet, melt about 1 teaspoon butter over medium heat. Stir the batter; pour about 2 tablespoons into the center of the skillet. Lift and tilt the pan to evenly coat the bottom with the batter. Cook until the top appears dry; turn and cook 15 to 20 seconds longer, until the crêpe is just slightly firm. Remove to a wire rack.

Repeat with the remaining batter, adding the butter to the skillet as needed. When cool, stack the crêpes with waxed paper in between. (Plain-cooked crêpes can be stacked between sheets of waxed paper and refrigerated for 2 days or frozen for 1 month.)

When all the crêpes are made, spread 2 teaspoons Nutella, or more to taste, on the crêpe, top with banana slices to taste, fold the crêpe in half and then fold in half again, forming a triangle. Remove to a serving plate, and repeat with the remaining crêpes as needed. The crêpes also can be served with whipped cream and sliced strawberries, to taste, if desired.

Nutrition information per crêpe with 2 teaspoons Nutella and banana slices:

Calories149Fat5 gSodium29 mg

Carbohydrates23 gSaturated fat2 gProtein3 gCholesterol23 mgDietary fiber1 g